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    Home » Recipes » Side Dishes

    Easy Broccoli Pesto

    Published: Mar 26, 2021 Modified: Mar 26, 2021 by Kristin King / This post may contain affiliate links

    Jump to Recipe | Pin Recipe
    Side close up shot of broccoli pesto in a white bowl garnished with basil and pine nuts with more basil on a wooden cutting board in the background.
    Overhead shot of broccoli pesto in a white bowl garnished with basil and pine nuts with more basil on a wooden cutting board in the background.
    Side view of broccoli pesto in a white bowl garnished with basil and pine nuts with more basil on a wooden cutting board in the background.

    This easy Broccoli Pesto recipe is a quick and simple way to make a versatile and healthy pesto. Perfect for sandwiches, on pizza, to use as a dip with snacks, and so much more! Best of all, it brings all of the nutrition of broccoli and only takes 10 minutes to prepare!

    Side view of broccoli pesto in a white bowl garnished with basil and pine nuts with more basil on a wooden cutting board in the background.
    You will love the ease of making this nutritious and delicious broccoli pesto sauce!
    Jump to:
    • 👩🏻‍🍳 Why You'll Love this Broccoli Pesto Recipe
    • 🥘 Ingredients Needed
    • 🔪 Instructions
    • 👪 FAQs
    • 🧊 Storage
    • 💭 Helpful Tips
    • 📖 Variations
    • 🥗 Suggested Dishes to Use Pesto
    • 🥦 Other Pesto Recipes
    • Broccoli Pesto Recipe
    • 📋 Recipe Card
    • Easy Broccoli Pesto
    • 💬 Reviews and Comments

    👩🏻‍🍳 Why You'll Love this Broccoli Pesto Recipe

    I made my own pesto! I am so excited! My whole adult life, I have used store-bought pesto. It never even occurred to me to make my own. But since I have entered the food blogging world, I am making from scratch many things that I used to buy.

    If you have a food processor, pesto really is the easiest thing, and then you can experiment with variations!

    This easy broccoli pesto recipe is a new take on a classic recipe that delivers a whole lot of extra flavor and nutrition thanks to the broccoli. It's perfect to use on sandwiches and for snacks, but I'm sure you can find 101 more uses for it too!

    Ready in 10 minutes with no cooking, you'll impress you friends and family with this homemade broccoli pesto sauce.

    And if you love cooking with broccoli, make this super simple Air Fryer Broccoli side dish!

    🥘 Ingredients Needed

    Overhead shot of ingredients- Basil leaves, minced garlic, salt, parmesan cheese, lemon juice, pine nuts, broccoli florets, and olive oil.
    These simple ingredients are all it takes to make this delicious broccoli pesto sauce!

    For a complete list of ingredients, please refer to the recipe card at the bottom of this post.

    • broccoli florets - gives your pesto a delicious twist of flavor.
    • basil leaves - pesto is usually made with basil for a refreshing, green taste.
    • pine nuts - pairs well with the basil and gives pesto its signature flavor.
    • Parmesan cheese - balances out the flavors of the broccoli and basil with cheesy saltiness.
    • salt
    • lemon juice - gives your pesto some acidity and a nice hint of citrus.
    • minced garlic - garlic goes with everything!
    • olive oil - a common ingredient in any pesto.

    🔪 Instructions

    Four panel collage of process shots- mixing together ingredients gradually and mixing with a food processor.
    Ready in only ten minutes, this delicious broccoli pesto recipe is super easy to prepare!

    Please note: This is an overview of the instructions. You'll find the complete instructions in the recipe card at the bottom of this post.

    1. Place the broccoli and basil leaves in a food processor (or blender), then pulse until they're finely chopped.
    2. Add the pine nuts and repeat, making sure they're well incorporated.
    3. Now add the Parmesan cheese, garlic, salt, and lemon juice, and process until everything is combined.
    4. Pour in olive oil and blend until mixture is nice and smooth.

    👪 FAQs

    What does pesto taste like?

    Pesto tastes herby and fresh thanks to the basil, and the cheese and pine nuts also give it a salty richness. The olive oil provides a certain amount of grassiness, and in the case of this recipe, the broccoli adds, well, broccoli flavor!

    Is pesto healthy?

    Yes! Since the base of pesto is herbs and vegetables, it could definitely be considered healthy. There's a fair amount of olive oil, which is a healthy fat, but too much of anything can be unhealthy. If you want an even healthier pesto, cut back slightly on the olive oil and you'll be golden.

    Do you heat pesto?

    Pesto doesn't require any heat to be made initially. After that, it can be used in things like hot sandwiches, on pizza, pasta, and more! If you cook it, the basil can brown or turn darker in color, which can change the flavor of your pesto.

    Should pesto be smooth?

    Not entirely. A fairly uniform consistency is what you're going for, but some texture is key to a delicious pesto.

    Is it OK to eat brown pesto?

    Typically, this is a sign that your pesto has been exposed to air for too long and is starting to turn. Anything not submerged in the oil will go bad faster, and when you start to see browning, this usually indicates that the flavor won't be as good.

    Is pesto better than tomato sauce?

    In terms of flavor, that's up to you! Some recipes work great with either, and some will be better with one or the other. Regarding nutrition, there are some pros and cons to each. Tomato sauce is a bit lower in calories, but pesto has more to offer in terms of nutrients and fiber.

    Side close up view of broccoli pesto in a white bowl garnished with basil and pine nuts with more basil on a wooden cutting board in the background.
    This pesto broccoli recipe is a perfect addition to your dinner rotation!

    🧊 Storage

    Homemade pesto will last in your fridge for a week or so. No need to reheat it when it's time to use it again. If you're using it in a hot recipe like pasta, just stir it in and the heat from the dish will warm it right up.

    Pesto can also be frozen for 3-4 months or so. In order to thaw, it's best to leave it in the fridge for several hours and overnight if possible, or leave it out to let it come up to room temperature.

    💭 Helpful Tips

    • If your pesto is a bit on the bitter side, try adding more cheese or pine nuts to balance it out. You can also try blending in a more neutral type of greens like spinach to neutralize the bitterness.
    • The same is true if your pesto is too oily; add some more greens or nuts to fix the ratios.
    • Here's a list of things you can use pesto sauce for: chicken, pasta, pizza, salad dressing, salmon, mac and cheese, snack dip, and so much more!
    • Try this Baked Pesto Chicken with the broccoli pesto for an easy and healthy meal!
    • Or use it to make this quick and easy side dish, Roasted Pesto Potatoes!

    This broccoli pesto recipe is the perfect way to add some extra flavor and nutrition to a myriad of dishes without extra fuss or stress!

    📖 Variations

    • Don't want to use pine nuts? There are other nuts that will provide similar flavors like toasted cashews, pistachios, or toasted almonds.
    • You could also roast your broccoli before using it in your pesto in order to replicate some of the flavor that would be missing without the pine nuts.

    🥗 Suggested Dishes to Use Pesto

    Here are some great recipes that will taste even better if you add some of this broccoli pesto sauce!

    Vegetarian Kale Caesar Salad
    Make this easy vegetarian kale Caesar salad as a healthy, quick and simple side salad for any meal.
    Easy Vegetarian Kale Caesar salad in a bowl.
    Lemon Artichoke Pasta
    This lemon artichoke pasta is chock-full of corn and edamame, which balance out the starch of the noodles with some hearty nutrition!
    Side view of the recipe highlighting the artichoke cooked in a lemon sauce with a sprig of thyme on the side.
    Easy Vegetarian Sausage Basil Pizza
    Upscale your pizza with crunchy cashews, zingy sausage, and fragrant basil. Yum!
    Close up shot of part of a whole basil pizza on a pan.

    🥦 Other Pesto Recipes

    These recipes call for pesto already, and this broccoli pesto sauce is a great way to add a little twist and some extra nutrition!

    • Side view of pesto tortellini in a green bowl with a bowl of grape tomatoes and plates in the background.
      Pesto Tortellini with Artichoke and Snow Peas
    • Side shot of broccoli pesto mushroom grilled cheese cut in half on a white plate.
      Broccoli Pesto Mushroom Grilled Cheese
    • Overhead shot of chicken pesto pasta garnished with basil in a black bowl on a blue surface with a fork and more basil on the side.
      Chicken Pesto Pasta with Broccoli

    Check out this story on how to make Broccoli Pesto!

    Broccoli Pesto Recipe

    Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!

    📋 Recipe Card

    Overhead shot of broccoli pesto in a white bowl garnished with basil and pine nuts with more basil on a wooden cutting board in the background.

    Easy Broccoli Pesto

    Recipe Author: Kristin
    Delicious spin on traditional pesto, perfect for using on sandwiches, pizza, or as a pasta sauce!
    4.58 from 14 votes
    Print Recipe Share by Email Bookmark Saved!
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Total Time 10 minutes mins
    Course Side Dish
    Cuisine Italian
    Servings 8
    Calories 165 kcal

    Ingredients
     

    • 1 cup broccoli florets (cut into small chunks)
    • 20 large basil leaves
    • ¼ cup pine nuts
    • ¼ cup Parmesan cheese
    • ½ teaspoon salt
    • 1 tablespoon lemon juice
    • 1 tablespoon minced garlic
    • ⅓ cup extra virgin olive oil
    Prevent your screen from going dark

    Instructions
     

    • Combine broccoli florets and basil leaves in a food processor or blender, and pulse until the broccoli and basil are chopped very finely.
      1 cup broccoli florets, 20 large basil leaves, ¼ cup pine nuts
    • Add the pine nuts to the food processor and continue to pulse until they are also chopped very finely.
    • Add the Parmesan cheese, salt, lemon juice, and garlic, and process until well combined.
      ¼ cup Parmesan cheese, ½ teaspoon salt, 1 tablespoon lemon juice, 1 tablespoon minced garlic
    • Add the olive oil and process until the mixture is smooth.
      ⅓ cup extra virgin olive oil

    Notes

    • I use a scant ⅓ cup olive oil to minimize calories and fat. If you want a more traditional pesto, use a little more olive oil, up to ½ cup.
    • Is your basil wilted? Place it in cool water for 20-30 minutes, then pat the leaves dry before using.
    • Add more cheese or pine nuts to fix bitter pesto, or blend in neutral greens like spinach or more basil. This can also help save pesto that is too oily.
    • Use pesto for chicken, pasta, salad dressing, pizza, fish, as a dip, and more!

    Video

    Nutrition

    Calories: 165kcal | Carbohydrates: 1g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 199mg | Potassium: 61mg | Vitamin A: 150IU | Vitamin C: 11.4mg | Calcium: 46mg | Iron: 0.5mg

    Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

    Want to make cooking even easier?Sign up here to receive FREE DBH exclusive content, including my favorite kitchen shortcuts and hacks, and unlock access to the DBH resource library with many other free downloads!

    Update Notes: This post was originally published in March 2015, but was republished with tips, step by step photos, and a recipe change in March 2021.

    Thanks so much for reading! I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.

    And you might want to check out my Dizzy Busy and Hungry store on Amazon for a whole bunch of great kitchen products I love!

    Happy cooking!

    Close up of a signature of Kristin.

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      Recipe Rating




    1. Roger

      June 18, 2021 at 3:30 am

      5 stars
      Very nice indeed!

      Reply
    2. Michelle

      March 26, 2021 at 4:01 pm

      5 stars
      Love the idea of adding broccoli to the pesto! Can't wait to try it!

      Reply
    3. Biana

      March 26, 2021 at 3:59 pm

      5 stars
      Yum! Love your new spin on pesto by adding broccoli. Such a great summer recipe.

      Reply
    4. Courtney

      March 26, 2021 at 3:50 pm

      5 stars
      This went over so well with my family of broccoli lovers! We're looking forward to trying it again with broccoli from our garden this summer.

      Reply
    5. Mary

      March 26, 2021 at 3:38 pm

      5 stars
      Love how vibrant and green this pesto is! What a great way to eat broccoli!

      Reply
    6. Sara Welch

      March 26, 2021 at 3:38 pm

      5 stars
      Such a unique and unexpected recipe! Was perfect with pasta; easily, a new favorite sauce!

      Reply
    7. Karen

      September 22, 2020 at 3:59 pm

      5 stars
      I've been trying pesto recipes with all of my fresh garden basil this summer. Kale, spinach, etc. I think this one might be my favorite! Really delicious! I even substituted peanuts (it's what I had) and it's delicious. Thank you for sharing such a fabulous recipe!

      Reply
      • Kristin

        September 25, 2020 at 8:40 pm

        Oh that's awesome. So glad you liked it! Thanks for stopping by to let me know! 🙂

        Reply
    8. Denise Bryant

      March 22, 2018 at 9:23 pm

      I love pesto and I've never thought to try it with broccoli. Thanks for sharing this with us at the Waste Not Wednesday link party. Can't wait to see what you're up to this week.

      Reply
    9. Jess

      March 14, 2018 at 1:45 pm

      Pinned!! This sounds amazing!

      I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

      Thanks for joining Cooking and Crafting with J & J!

      Reply
    10. Nikki Gwin

      March 13, 2018 at 5:43 pm

      I love making pesto but I've never tried broccoli! Was it raw or cooked?
      Also HOW do you photograph pesto and have it show true colors? I just simply have had NO luck with getting good pictures of pesto or verde salsa. I am assuming its the green color that isn't working for me. I've tried more lighting but still....
      🙂 gwingal

      Reply
    « Older Comments

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    👋 Hey there, I'm Kristin! As a full-time working wife and mom, my life is such a whirlwind, it makes me dizzy sometimes! So I have been working to develop quick, easy, family-friendly recipes for 20+ years, and this site is where I share them with you! Happy cooking!

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